Baked Marinara Spaghetti Squash

Recipe From: Delilah

Ingredients:

• 1 spaghetti squash
• 1 tub cottage cheese (I buy 24 oz but don't use the whole thing!) (and not low-fat)
• 1 lb Italian Turkey Sausage - Mild (I use HoneySuckle White brand)
• 1 jar marinara sauce of your choice (I like mushroom onion flavor; buy this in the HyVee Health Market)
• Shredded mozzarella cheese
• Oregano, parsley, salt to taste
• 1 clove pressed garlic (optional)

Directions:

• Bake the entire squash for like 15 minutes at 375 degrees. Just set it on the rack in the oven, whole. These things are super hard to cut and this will soften the skin a bit. But it's hot as hell when it's done so be careful!
• Once it's cooled enough to handle, cut it in half, longways.
• Scoop out the seeds and gunk around the seeds, but leave the meat!
• Place parchment paper on a baking sheet. Place the two halves of the spaghetti squash face-down on the baking sheet and cook for about 45 minutes. 
• Brown one lb of italian sausage, breaking up into pieces while cooking.
• To test that the squash is done cooking, you need to use a fork to scrape at the insides. When it's done, it will fall out looking like strings of spaghetti. Use tongs to hold the outside as it will still be hot.

• Let it cool a bit, then scrape the "spaghetti" into the bottom of a pan (lined with parchment paper!) I use a 9x9 square pan typically. Don't use TOO much squash. It's a watery vegetable when cooked and too much will drown the dish. Just enough to line the bottom!
• Top the squash with a thin layer of cottage cheese.
• Sprinkle with oregano (be careful - this herb pours quickly!!), parsley, salt and garlic (if desired).
• Top with cooked sausage.
• Pour jar of marinara sauce over sausage.
• Cover with shredded mozzarella cheese.
• Bake (uncovered) at 400 degrees for anywhere from 20-40 minutes, until (as Delilah puts it) "The cheese looks toasted, like pizza!) 

Like this!

Enjoy!